Author Notes
As a child we drove from Rhode Island to my grandmother's house in Michigan once a year. My mother, my two aunts and my grandmother would speak Polish and cook up a storm! I felt so embraced by the smells, the sounds and the love in the house. It was a magical feeling and I felt so exotic eating these pancakes dolloped with sour cream. These were the times I knew our family was special. —Christy Wirth
Ingredients
-
4
large russet potaotes
-
1
medium sweet onion
-
1 cup
flour
-
1 cup
whole milk
-
1
large egg
-
1 1/2 teaspoons
baking powder
-
2 tablespoons
melted butter
-
1 tablespoon
flat leaf parsley
-
1/2 teaspoon
freshly grated nutmeg
Directions
-
In a food processor with a grater attachment grate the potatoes and the onion. Let rest for 5 minutes then squeeze out as much liquid as you can. Put the mixture in a strainer over a large bowl.
-
In a large bowl mix the flour, baking powder, milk, egg and nutmeg
-
Put the drained, shredded potato and onion mixture in a large bowl and add the batter, butter and parsley.
-
Heat a large skillet over medium heat. Add 1/2 inch of vegetable oil. When the oil is hot drop 2 tablespoons of the potato mixture into the oil and spread it out so it browns evenly. Cook about 3 minutes on each side. Drain on paper towels and salt to taste. Serve with a dollop of sour cream and a sprinkle of chives.
See what other Food52ers are saying.